This Two-Ingredient Blueberry Angel Food Cake comes together with just 2 ingredient items – blueberry pie filling and angel food cake mix. You won’t need eggs, water, oil, or any other ingredients to bake this cake. Similar to our Pineapple Angel Food Cake, or Cherry Angel Food Cake recipes, this cake is amazing!
This fluffy, blueberry cake is loaded with moist blueberry chunks and can be made in a 9 x 13 cake pan. If you’re looking for a fresh and fruity dessert to add to your menu, this cake is perfect! Plus, it’s quick to make, requiring only 35 minutes of your day for a delicious lower-calorie dessert.
So what are you waiting for? Put on your apron and get baking!
- Quick to make
- Almost fool-proof
- Family friendly
I love this cake because it doesn’t require much of my effort, and my kids all love it! It is super fluffy, light, but satisfying, and a fuss-free bake. It is like a cross between blueberry bread and angel food cake. I personally love mine with a dollop of whipped cream and berries on top!
How to Make Blueberry Angel Food Cake
This cake is so simple to make and consists of really only a few steps for success.
Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
Grease a 9 x 13 baking dish with nonstick baking spray and set aside.
In a large bowl, add cake mix & the full can of blueberry pie filling.
Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined.
Pour mixture into the pan, and bake for 30-33 minutes. The top will be fluffy, and cracked, but will slightly sink as it cools.
Allow cake to cool for 15 minutes before slicing & enjoy!
Recipe Tips
Cake Mix – Be sure to only use the 16 ounce size “just add water” variety of Angel food cake mix.
Blueberry Filling – This is the same filling that is used in blueberry pies. The can size must be 21 ounces.
Nonstick Baking Spray – For stone pans, I do find they need to be lightly greased. However, for this recipe, you do not need to grease a glass baking pans with nonstick spray. The angel food cake rises and needs the pan to “climb up” your pan. If you heavily grease it, the cake will not rise and will be a flat bust! Your cake will leave a coating in your glass pan, but once fully cooled you’ll be able to remove the slices from the pan.
Pan Size/Type – This can be baked in a 9 x 13 size rectangle pan, or a greased bundt cake pan. Personally, I prefer the 9 x 13 sized pan for the fluffiest cake.
Toppings – If you are following a certain lifestyle (like WW) I recommend using sugar-free whipped topping and berries. If not, whipped cream, or topping like Cool Whip tastes really good! Even some vanilla ice cream would pair well!
How to Store this Cake
This cake can be frozen (with no toppings) after cooling in an airtight container for up to 30 days. When stored at room temperature it will last 3-4 days when covered tightly.
More Blueberry Dessert Ideas
- Blueberry Hand Pies
- Blueberry Cheesecake Crescents
- Blueberry Buttermilk Pie
- Banana Blueberry Oatmeal Cups
- Blueberry Shredded Wheat Muffins
2 Ingredient Blueberry Angel Food Cake Recipe
Equipment
- 9 x 13 baking dish
- oven adjusted to center rack
- wire whisk
Ingredients
- 16 ounces Angel Food Cake Mix Just add water variety *do not add the water.
- 21 ounces Blueberry Pie Filling
Instructions
- Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Grease a 9 x 13 baking dish with nonstick baking spray and set aside.
- In a large bowl, add cake mix & the full can of blueberry pie filling. Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined.
- Pour mixture into the pan, and bake for 30-33 minutes. The top will be fluffy, and cracked, but will slightly sink as it cools.
- Allow cake to cool for 15 minutes before slicing & enjoy!
Hi, did you use a 9 x 13 Pyrex pan?
I see a few people had my issue. I followed the directions nd it only cooked halfway. If I had left it in the oven any longer, the top would have burned. It doesn’t seem that there isn’t enough moisture in a pie filling, but there are so many successes for others. Thank you.
Hello Debbie, that is so wonderful to hear! They should all turn out as I have made them all myself as well :)
I made this and it turned out great. My family loved it and now they want me to try with different pie fillings. I’m going to try strawberry and then cherry. I will let you know if they turn out. Thank you for the recipe.
Sorry it didnt turn out for you . Not sure what went wrong since this has worked for hundreds of people collectively.
Oh so NOT GOOD! I used a 9×13… this overflowef into my oven, a total mess, and it dod NOT COOK!
I really wanted this to be good🙁
You can make it in a bundt pan! It will not rise that high though! It is better in a rectangle style pan.
Can this be made in a tube pan?
Delicious. I cut it into 23 small pieces, wrapped pieces & froze them. Great Weigh Water dessert.
Hello Dawn, this is exactly what happens and by no means anything you did wrong. It was cooked properly. The cake rises and climbs the sides of the pan. It doesn’t have anything to climb in the center. That is why we normally bake angel food cakes in tube pans to rise up and fluffy.
I tried this but it did not seem to cook in the middle – it looked beautiful when I took it out of the over however it REALLY sunk in the middle. Any suggestions?
Hello Fran, as mentioned it it just the cake mix & pie filling. Thank you
Hi. Just one question. Do we add the water in the cake mix?
Thank you
Fran
Hi, the recipe show 12 slices or servings- hope that helps. Also, these are not accurate facts and meant to be a guide.
How many servings does this make for the calorie count listed?
Can’t wait to try this! I just hope the “extensive” list of ingredients is in stock at the grocery!
Great idea, thanks for the feedback!
I used peach pie filling, just chopped the slices into small pieces. It turned out great!
The only thing I made with peaches & cake mix is this —> https://www.sizzlingeats.com/best-peach-dump-cake/
Going to try this one. Have you made one with peaches?
Can’t wait to try these.